Lemon Zucchini Noodles with Spicy Cashew Cream and Crispy Artichokes Recipe

“This one is a staple in my kitchen during zucchini season. A huge hit with vegans and as a side at family gatherings. Ingredients ½ cup cashews 1 lemon, zested, half juiced, half cut into wedges 3 cloves garlic 1 tsp white miso paste 1 tbsp nutritional yeast 13.75 oz artichoke hearts (1 can), drained and patted dry 2 zucchinis, trimmed and julienned 1 tbsp hemp seeds ¼ cup salt and pepper pumpkin seeds Salt Pepper Sub Aleppo pepper for chili flakes, and add 1 tbsp MCT oil to the cashew cream sauce”